Shake all the ingredients together (except the coconut cream) and pour into a wine glass. Shake the cream in a shaker to give it volume and gently pour it over a barspoon to form a layer on top.
Garnish with a grated coffee bean and then rest a mint leaf and whole coffee bean on top.
Recipe courtesy of: David Rios,Jigger, Bilbao. David Rios, representing Spain, was the overall winner of World Class Bartender of the Year 2013.
Note: Contains 18 grams of alcohol per serve
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